food

Hfrena Palsdottir – Splenda: Is It Good or Bad for You?

January 27, 2016

Added sugar can have terrible effects [3] on your metabolism and overall health. For this reason, many people turn to artificial sweeteners [4] like sucralose (Splenda). However, while authorities claim that sucralose is safe to eat, some studies have linked it to health problems. This article takes an objective look at sucralose and its health effects, both good and bad. I. What is Sucralose/Splenda? Sucralose is a zero-calorie artificial sweetener, and Splenda is the most common sucralose-based product. Read

Raw Olive Oil Boosts Brain Function

January 19, 2016

Very few olive oils in the world are actually raw. The reason being relates to processing and oil extraction. Phenolic compounds in olive oil are of the highest grade when they come from sources which use minimal refining and heating. Many of these compounds beneficially affect gene expression linked to brain function says new research. Scientists from the Department of Neuroscience, Area Drug and Child Health (NEUROFARBA) at the University of Florence reports that extra virgin olive oil rich in polyphenols was associated with “strong” improvements in coordination, memory, and anxiety-related behavior in older lab mice. Read

New Dietary Guidelines: Industry’s Science Denialism Wins?

January 8, 2016

‘It’s astonishing that the new Dietary Guidelines…are actually obscuring science-based recommendations that Americans should significantly cut their red meat intake.’   The Obama administration on Thursday released new dietary guidelines, and critics say there’s a winner but it’s not public health or food security. Marion Nestle, nutrition professor at New York University, writes that we can “count the 2015 Guidelines as a win for the meat, sugary drink, processed, and junk food industries.” Read

Natasha Geiling – With Twice The Protein As Quinoa, The Pulse Might Be The Year’s New Hot ‘Superfood’

January 7, 2016

Move over, quinoa, kale, and açaí– 2016’s newest superfood might come in a familiar package (or can). Pulses — the dried edible seeds of legume plants, which include things like lentils, dried peas, and beans — are hoping to get their moment in the spotlight, thanks in part to a United Nations campaign to make 2016 the International Year of Pulses. Pulses have twice the protein of quinoa and require just 1/10 the amount of water needed to produce beef. Pulses are already a well-known entity outside of the developed world — according to the United Nations Food and Agriculture Organization, pulses make up nearly 75 percent of the average diet in developing countries. Nutritionally, pulses are a key source of protein for those who don’t have access to, cannot afford, or choose not to eat meat — containing between 20 and 25 percent protein by weight, pulses have twice the protein of quinoa, making them an attractive replacement for meat-based protein. Read

John Scales Avery – Pharming

January 5, 2016

A major global public health crisis may soon be produced by the wholesale use of antibiotics in the food of healthy farm animals. The resistance factors produced by shoveling antibiotics into animal food produces resistance factors (plasmids) which can easily be transferred to human pathogens. A related problem is the excessive use of pesticides and artificial fossil-fuel-derived fertilizers in agriculture. Pharming is not a joke. It is a serious threat. Plasmids Bacteria belong to a class of organisms (prokaryotes) whose cells do not have a nucleus. Instead, the DNA of the bacterial chromosome is arranged in a large loop. In the early 1950’s, Joshua Lederberg had discovered that bacteria can exchange genetic information. He found that a frequently-exchanged gene, the F-factor (which conferred fertility), was not linked to other bacterial genes; and he deduced that the DNA of the F-factor was not physically a part of the main bacterial chromosome. In 1952, Lederberg coined the word “plasmid” to denote any extrachromosomal genetic system. Read

The Natural Nurse And Dr. Z – Arthur Capperauld, D.C., CCWFN – 01.05.16

January 5, 2016

Ellen Kamhi, PhD, RN, www.naturalnurse.com, interviews Dr Art Capperauld. Dr Capperauld attended California State University Long Beach with an emphasis on human biology, and graduated from Cleveland Chiropractic College. He continued his education with 100’s of post graduate courses focusing on nutrition, diet and lifestyle, clinical management and whole-food nutritional supplementation. He functioned as a consultant to the world’s leading authority on the use of therapeutic and nutrient-dense foods, plant and glandular concentrates and extracts, as well as phytonutrients and phytochemicals. Dr Art is president of Concepts For Health, Inc, a health and healing expert, teacher and lecturer. His 23+ years of clinical experience and 1000’s of people asking his advice has allowed him to develop a unique system that enables people to take control of their health. His professional teaching experience to doctors and the public covers a wide range of topics. On todays show, we will discuss WEIGHT LOSS- the number one New Year Resolution! Contact: www.conceptsforhealth.com Office # is 559-475-8611 Email is drart@conceptsforhealth.com

11 Proven Health Benefits of Quinoa

January 4, 2016

Quinoa is the world’s most popular “superfood.” It is loaded with protein, fiber and minerals, but doesn’t contain any gluten. Here are 10 proven health benefits of quinoa. Quinoa Is Incredibly Nutritious Quinoa is a grain crop that is grown for its edible seeds. It is pronounced KEEN-wah. Read

Andy Bellatti – Was 2015 the Year Big Food Began to Lose Its Sway?

December 28, 2015

Today’s big food and agriculture companies work hard to protect their images. Companies like Coca-Cola, McDonald’s, and Monsanto spend a lot of time and money diverting attention away from negative science related to their products and associating themselves with groups that promote healthy food and families. For a long time, those tactics appeared to be working; but several of this year’s developments suggest that they may not work for much longer. In fact, you might say that 2015 was the year transparency re-entered the picture. Here’s a timeline of what happened. March Read

Amanda Froelich – In 10 Months, This Cafe Has Fed 10,000 People With 20 Tons Of Unwanted Food

December 28, 2015

Are you aware that in the United States, nearly 40% of the food produced is tossed into the trash? As it makes its way to the landfill, 795 million people in the world wonder where their next meal will come from. It’s ridiculous – as well as disheartening, which is why activists around the planet are doing their part to help reduce food waste and feed others with the discarded scraps. This is exactly what Adam Smith, founder of The Real Junk Food Project, is doing in Armley, Leeds. The social entrepreneur has created an empire of ‘social cafes’ through which to cook up stews, casseroles, soups and cakes with the unwanted products from supermarkets, independent grocers, and food banks. Read

More than half of U.S. states not well prepared for disease outbreaks: study

December 21, 2015

More than half of U.S. states are poorly prepared to respond to infectious disease outbreaks, a new report says. Twenty-eight states and Washington, D.C. did not pass muster for preventing, detecting, diagnosing and responding to such outbreaks, researchers found. They added that the United States must boost efforts to protect Americans from new threats such as Middle East respiratory syndrome coronavirus (MERS-CoV) and antibiotic-resistant superbugs, along with resurging diseases such as tuberculosis, whooping cough and gonorrhea. Read
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